Homemade Chocolate Soufflé

By Eat More Chocolate Team      

April 20, 2015

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For dessert, might we propose a soufflé?

  • Cook: 20 mins
  • 20 mins

    20 mins

  • Yields: 6 Souffles.


Preheat oven to 350 degrees Fahrenheit.

In a bowl, combine the chocolate mixture with two dashes of Grand Marnier. Add a dash of liqueur in each ramekin.

In another bowl with a mixer, add egg whites and cream of tartar; beat until soft peaks form. Add confectioners' sugar until stiff peaks form. Do not overbeat.

Add 1/3 of the egg whites into the chocolate mixture, then gently and quickly fold the next third and then the last third.

Divide evenly into the six ramekins; tap on the counter to settle and wipe off excess.

Bake in oven for 15 to 20 minutes until puffed and golden. (Do not open the oven while the soufflés are cooking.) Serve immediately.

At the table, gently pierce the top of soufflé, pour in some of the chocolate sauce and top with crème.


Chocolate Mixture

1/2 cup sugar

1/2 cup water

1/2 cup cocoa powder (extra bitter)

3/4 Tbsp butter (melted)

Vanilla extract

Salt (couple of pinches)

Chocolate Sauce

1/2 lb bittersweet chocolate

1 Tbsp butter

1 cup milk

1 cup heavy cream

1/4 cup sugar

Crème Chantilly

1/4 cup heavy whipping cream

1 tsp sugar

1 dash pure vanilla extract